Paksiw na Bangus (Milkfish in Vinegar Stew)

Method

1. Arrange the bangus pieces in a non-reactive pot in a single layer.
2. Add the garlic, ginger, onion, green chilies, peppercorns and salt, along with the eggplant and ampalaya slices if using.
3. Pour in the vinegar and enough water so the liquid comes about halfway up the fish.
4. Cover and bring to a boil without stirring, then lower the heat and simmer gently for 15–20 minutes until the fish is cooked and the vegetables are tender.
5. Add the mustard leaves in the last few minutes of cooking and simmer just until wilted.
6. Taste the sauce and adjust salt to your liking.
7. Serve with steamed rice.